Hey there! Anne Carter here from Beyond the Bayou Blog. Today, I’m excited to share my take on Eggplant Rollatini with you. This dish holds a special place in my heart, reminding me of cozy family dinners and the joy of cooking for loved ones.
I’ve tweaked the recipe over the years to make it just right for my taste buds, and I hope you’ll love it too. Eggplant Rollatini is a great way to enjoy the rich flavors of Italian cuisine without feeling too heavy afterwards.
It’s become a go-to meal in my household, perfect for those nights when we want something a bit fancier than our usual fare, but still comforting and satisfying.
Whether you’re cooking for yourself, your family, or guests, this dish is sure to impress. So, let’s head to the kitchen and get started on this delicious adventure together!
Why You Will Love This Recipe
- Classic Italian Flavors: Rolls of tender roasted eggplant with a cheesy spinach filling, all smothered in saucy tomatoes, topped with melty mozzarella, and finished with fresh basil. Just like I remember in Italy.
- Simple, Fresh Ingredients: Italians sure know how to do seasonal produce right, and I tried to capture that with my rollatini. It tastes like summer in every bite.
- Easy, Healthy Dinner: Eggplant rollatini is the perfect way to sneak lots of veggies onto your plate. My family is firmly in the omnivore camp, but even we love this as a vegetarian meal. And making it is much easier than it looks!
Eggplant Rollatini Recipe
Equipment
- Baking sheet
- Sharp Knife
- Cutting Board
- Mixing Bowls
- Measuring Cups
- Baking Dish
Ingredients
MANICOTTI NOODLES:
- 2 tbsp Olive oil
- 1/4 tsp Black pepper
- 1/2 tsp Sea salt
- 1.5 lbs Eggplant
FILLING:
- 8 oz Frozen spinach thawed and drained
- 10 oz Whole milk ricotta cheese
- 1 large Egg
- 1/3 cup Grated parmesan cheese
- 1/8 tsp Black pepper
- 1 tsp Italian seasoning
- 1/8 tsp Sea salt
ASSEMBLY:
- 1 cup Marinara sauce
- Fresh basil optional, for garnish
- 1 cup Mozzarella cheese shredded
Instructions
- Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Slice eggplant into 1/4-inch thick sheets with a mandoline; select 12 center slices.
- Arrange eggplant on the baking sheet, brush with olive oil, and season with salt and pepper.
- Roast for 15-20 minutes until soft; pat dry with paper towels.
- Mix ricotta, spinach, parmesan, egg, Italian seasoning, salt, and pepper in a bowl.
- Spread 1/2 cup marinara in a baking dish. Fill and roll eggplant slices, placing them seam side down in the dish.
- Top with remaining marinara and mozzarella. Bake for 15 minutes, broil for 3-4 minutes, and garnish with basil.
Nutrition
Tips that Are Worth Mentioning!
- Salt the Eggplant: Take an extra 20 minutes to salt the eggplant before roasting. This step dramatically improves the flavor and draws out excess moisture, making the eggplant more pliable and tender, which is essential for easy rolling.
- Generous Oil Application: Don’t hold back on the oil. Eggplant is like a sponge and will soak up oil quickly. A generous drizzle of oil before roasting helps the eggplant soften and brown beautifully. Without enough oil, the slices can dry out or burn.
- Stacking for Steam: When the eggplant slices come out of the oven, stack them up. This might seem unusual, but it allows the residual heat to steam the slices, making them even softer and easier to roll around the creamy filling.
What To Serve With Eggplant Rollatini?
